Milanese Risotto

The key to this classic Risotto are the simple ingredients that don’t over complicate this delicate dish originating from Milan.

Ingredients

5 1/2 cups chicken or beef stock

2 tablespoons extra-virgin olive oil

1 small onion, finely chopped

Salt and freshly ground pepper

1 1/2 cups arborio rice (10 ounces)

Pinch of saffron threads

1/2 cup dry white wine

1/2 cup freshly grated Parmigiano-Reggiano cheese

1 tablespoon unsalted butter

2 tablespoons chopped flat-leaf parsley

Method

In a medium saucepan, bring the chicken stock to a simmer; keep warm. In a large saucepan, heat the olive oil. Add the onion, season with salt and pepper and cook over moderate heat, stirring, until softened, about 5 minutes.

Add the rice and cook for 1 minute, stirring to thoroughly coat. Crumble the saffron into the wine and add it to the rice. Cook, stirring, until the wine is absorbed. Add 1 cup of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed.

Continue adding the stock 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions. The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season the risotto with salt and pepper.

Stir in the cheese, butter and parsley and serve immediately.